My mom makes amazing homemade bread. And rolls.
I can do neither.
You know when you watch all of those cooking competitions (MasterChef, Food Network Star, Worst Cooks in America, The Taste, etc…), you always here about baking being a science. That it’s tough. That it requires precision. Yes. I’m no scientist. I’m a big picture kind of gal. A room for error kind of baker, if you know what I mean.
So for the rest of you souls out there who might also feel that bread is a little too complicated, take heart. I’ve got your bread recipe right here. And it’s fantastic.
It’s a no mixer, no knead, 4-ingredient beauty. And you can do it. And when you put it on the table for your friends and family, it will look so rustically perfect that they’ll all think you’re a bread wiz. It can be our little secret.
You will need a pizza stone and peel for this recipe. I found mine at Ross for a really good price. You can also find a set that would work really well here on Amazon.
- 1.5 TB instant yeast
- 1.5 TB coarse kosher salt
- 3 cups warm water
- 6.5 cups unbleached white flour
- 3 TB Italian seasoning (optional)
- Add all ingredients to large mixing bowl in the order listed.
- Stir ingredients (wooden spoon or your hands) until mixture is uniform. Do not knead-it isn't necessary.
- Cover and let rise for 2 hours or until dough begins to collapse.
- Prepare pizza peel by sprinkling it liberally with cornmeal to prevent loaf from sticking to it when you slide it into the oven and onto the pizza stone.
- Sprinkle the surface of your dough with flour, take half of it and mold into a ball.
- Rest loaf and let it rise on the peel about 40 minutes while oven heats to 450 degrees. Place pizza stone in the center of the middle rack.
- Bake dough on the pizza stone for 30 minutes.
- When it's done, pull the loaf out and butter the outside. You can sprinkle garlic salt on it as well if you'd like.
- I add the Italian seasoning to the dough to add more flavor. We usually eat this bread with pastas or soups, so the Italian seasoning pairs well. I've also made this with whole wheat flour and it's worked just as well. The pictures in this post are actually of a whole wheat loaf.
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Ruth Pickett says
I believe this is the bread you served when we ate at your home. It was especially delicious! Great recipe to have. Thanks!